Thursday, December 27, 2012

Yum-Yum Christmas Bars

1 stick butter (1/2 cup)
1-14 oz can of sweetened condensed milk
1-1/2 cups graham cracker crumbs
1 cup chocolate chips
1 bag M&Ms semi-sweet mini baking bits

1 cup chopped walnuts (optional)
1-1/2 cups flaked coconut

- Preheat oven to 350 degrees; place stick of butter in 9x13 pan and place in warming oven until melted. 
- Carefully remove pan and sprinkle graham cracker crumbs on the bottom, press gently down with fingers until the bottom of the pan is covered.
- Gently pour sweetened condensed milk over the graham cracker crumbs.
- Sprinkle the chocolate chips, walnuts, and HALF the M&Ms over the sweetened condensed milk, then sprinkle the flaked coconut evenly over the top, then the remaining M&Ms.
- Bake for 25-30 minutes (or until lightly browned); cool then cut into desired sized bars.  

Flip it! 

- Use different colored M&Ms for any occasion!
- Substitute any kind of nuts!

Monday, December 24, 2012

Cherries in the Snow


1/2 cup maraschino cherries
1/2 cup sugar 
2 1/2 cups flour
1 cup chilled butter  
4 oz. white chocolate baking squares finely chopped
1/2 teaspoon almond extract
Red food coloring (optional)  Wilton's white candy melts (about 4-6 oz.) 
2 teaspoons shortening (optional)
Red sugar sprinkles (optional)



- Preheat oven to 325 degrees.
- Spread cherries on paper towels to drain well; chop into small chunks.
- In a large bowl, combine flour and sugar. 
- Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and white chocolate.
- Stir in almond extract and, if desired, a few drops of food coloring. Knead mixture until it forms a smooth ball.  (It may seem dry at first, like it is never going to come together but just keep kneading!)
- Shape dough into 3/4-inch balls and place 2 inches apart on an ungreased baking sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for about 11 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- Melt white candy melts according to package directions.  I like to use a glass bowl over boiling water.  Add shortening (I use 1-2 Tablespoons at a time) until it is the desired consistency.
- Dip one-half of each cookie in the melted candy and lay to dry on parchment paper.  Sprinkle red sugar before the candy sets.
- Once the candy sets, store in an air-tight container.

Flip it!

-Use regular chocolate to dip for a chocolate covered cherry taste!

Sunday, December 23, 2012

Chocolate Covered Marshmallows

 I like to make these after my Oreo truffles to use up the leftover chocolate... 

saves time and I can't let perfectly good chocolate go to waste!


Wilton's Melting Chocolates
Sprinkles (optional)
Shortening (optional)


- Melt chocolate according to package instructions. (I like to use a glass bowl over boiling water on the stove.)
- If the chocolate is too thick, add shortening a few tablespoons at a time until it is the desired thickness.
- Dip marshmallows in chocolate, let excess drizzle off, and place on a parchment lined baking sheet.
- Add fun sprinkles if you like!
- Wait until chocolate hardens and store in an air-tight container.

Flip it!

- Use white or colored chocolates!
- Use chocolate marshmallows!
- Put a mini candy cane in the end to make a lollipop!
- Use any kind of sprinkles for different holidays!